Sushi Vocabulary

Sushi a la carte

  • aji -- horse mackerel
  • akagai -- ark shell
  • amaebi -- raw shrimp
  • anago -- sea water eel
  • aoyagi -- round clam
  • awabi -- abalone
  • ayu -- sweetfish
  • buri -- adult yellowtail
  • chûtoro -- marbled tuna belly
  • ebi -- boiled shrimp
  • hamachi -- young yellowtail
  • hamaguri -- clam
  • hamo -- pike conger; sea eel
  • hatahata -- sandfish
  • hikari-mono -- various kinds of "shiny" fish, such as mackerel
  • himo -- "fringe" around an ark shell
  • hirame -- flounder
  • hokkigai -- surf clam
  • hotategai -- scallop
  • ika -- squid
  • ikura -- salmon roe
  • inada -- very young yellowtail
  • kaibashira -- eye of scallop or shellfish valve muscles
  • kaiware -- daikon-radish sprouts
  • kajiki -- swordfish
  • kani -- crab
  • kanpachi -- very young yellowtail
  • karei -- flatfish
  • katsuo -- bonito
  • kazunoko -- herring roe
  • kohada -- spotted sardines, gizzard shad
  • kuruma-ebi -- prawn
  • maguro -- tuna
  • makajiki -- blue marlin
  • masu -- trout
  • meji (maguro) -- young tuna
  • mekajiki -- swordfish
  • mirugai -- surf clam
  • negi-toro -- tuna belly and chopped green onion
  • ni-ika -- squid simmered in a soy-flavored stock
  • nori-tama -- sweetened egg wrapped in dried seaweed
  • ôtoro -- fatty portion of tuna belly
  • saba -- mackerel
  • sake -- salmon
  • sawara -- Spanish mackerel
  • sayori -- (springtime) halfbeak
  • seigo -- young sea bass
  • shako -- mantis shrimp
  • shima-aji -- another variety of aji
  • shime-saba -- mackerel (marinated)
  • shiromi -- seasonal "white meat" fish
  • suzuki -- sea bass
  • tai -- Red Snapper, sea bream
  • tairagai -- razor-shell clam
  • tako -- octopus
  • tamago -- sweet egg custard wrapped in dried seaweed
  • torigai -- cockle
  • toro -- choice tuna belly
  • tsubugai -- Japanese "tsubugai" shellfish
  • uni -- sea urchin roe

Maki-zushi (sushi rolls)

  • anakyûmaki -- conger eel-and-cucumber rolls
  • chûtoromaki -- marbled-tuna roll
  • futomaki -- a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables
  • gari -- pickled ginger
  • kaiwaremaki -- daikon-sprout roll
  • kanpyomaki -- pickled-gourd rolls
  • kappamaki -- cucumber-filled maki-zushi
  • maguro-temaki -- tuna temaki
  • makimono -- vinegared rice and fish (or other ingredients) rolled in nori seaweed
  • nattomaki -- sticky, strong-tasting fermented-soybean rolls
  • negitoromaki -- scallion-and-tuna roll
  • norimaki -- same as kanpyo-maki; in Ôsaka, same as futo-maki
  • oshinkomaki -- -pickled-daikon (radish) rolls
  • ôtoromaki -- fatty-tuna roll
  • tekkamaki -- tuna-filled maki-zushi
  • tekkappa-maki -- selection of both tuna and cucumber rolls
  • temaki -- hand-rolled cones made from dried seaweed
  • umejisomaki -- Japanese ume plum and perilla-leaf roll

Other sushi terms

  • nigirizushi -- pieces of raw fish over vinegared rice balls
  • edomaezushi -- same as nigiri-zushi
  • chirashizushi -- assorted raw fish and vegetables over rice
  • tekkadon -- pieces of raw tuna over rice
  • sashimi -- raw fish (without rice)

  • chakin-zushi -- vinegared rice wrapped in a thin egg crepe
  • inari-zushi -- vinegared rice and vegetables wrapped in a bag of fried tofu
  • oshi-zushi -- Ôsaka-style sushi: squares of pressed rice topped with vinegared/cooked fish
  • battera(-zushi) -- oshi-zushi topped with mackerel

  • -tataki -- pounded, almost raw fish
  • odori-ebi -- live ("dancing") shrimp
  • oshinko -- japanese pickles
  • neta -- sushi topping
  • wasabi -- Japanese horseradish
  • mizoshiru -- miso soup
  • gari -- vinegared ginger
  • shôyu -- soy sauce

Last revised: July 14, 2002